Food and beverage technology

This book illustrates the importance and significance of the biosurfactants obtained from microorganisms, preferably from bacteria and yeast.

This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms.

A food system comprises the entire range of actors and interlinked activities related to food production, processing, distribution, marketing and trade, preparation, consumption, and disposal.

In this book, a wide range subjects in biorheology are dealt with, from fundamentals to applications.

In the past, food waste has been used to produce biogas and biofuels, fertilizers, and animal feed.

This Brief provides a comprehensive overview of Cyclospora cayetanensis, a protozoan apicomplexan parasite that leads to outbreaks of traveler's diarrhea in consumers.

This book applies an approach to study the externalization of cost under capitalism in the production of Argentine yerba mate, an infusion with stimulant properties long used by indigenous peoples.

This is the second volume on Environmental Nanotechnology.

This book addresses the traditional use of a specific crop legume, grass pea (Lathyrus sativus), as a food product and ingredient for typical food products.

International Food Law and Policy is the first interdisciplinary piece of academic literature of its kind with a comprehensive, reader-friendly approach to teaching the major aspects of food regulation, law, policy, food safety and environmental sustainability in a global context.

Before the concept of history began, humans undoubtedly acquired life benefits by discovering medicinal and aromatic plants (MAPs) that were food and medicine.

This book explores the latest advances in the sustainable production of packaged foods.

This book discusses the scope and limitations of the antimicrobial and antioxidant properties of foods as medicines or medicinal coadjuvants in traditional Indian herbal therapies.

This book reviews recent research and applications of chitin and chitosan, as natural alternatives of fossil fuel products, in medicine and pharmacy, agriculture, food science and water treatment.

This book reviews recent research and applications of chitin and chitosan, as natural alternatives of fossil fuel products, in green chemistry, energy, biotechnology, bioprinting, medicine, water treatment, agriculture and food science.

This book explores a specific ecosystem in depth, in order to weave a story built on place and history.

Composite materials are formed when the combination of separate materials acquire new properties distinct from its components.

Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history.

Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods.

Of the global population of more than 7 billion people, some 800 million do not have enough to eat today.

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (?

This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study.

Elevated blood concentrations of homocysteine, B vitamins deficiencies and oxidative stress are etiological factors for many human chronic diseases, yet the etiologic relationship of hyperhomocysteinemia to these disorders remains poorly understood.

Recent developments in the field of nutrition have led to increased interest in herbs and medicinal plants as phytochemical-rich sources for functional food, nutraceuticals, and drugs.

Substitution and adulteration in traded herbal raw material are common practice in the herbal industry due to the extinction of required species, deforestation and incorrect taxonomical identification.

This book assesses the current challenges and opportunities for the next generation of agriculture and food science.

This brief discusses the influence of modern food production on dietary patterns and chronic diseases.

This book describes the consequences of an increased demand for food for human consumption for the global food industry.

This book is based on selected papers from keynote and symposium sessions given at the 16th International Union of Food Science and Technology (IUFoST) World Congress, held in Foz do Iguacu, Brazil August, 2012.

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance.

The food industry is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population.

';Research Methodology and Techniques in Foods, Nutrition and Dietetics' is an essential purchase for students of nutrition and dietetics, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing.

Biotechnology is the research and development in the laboratory using bioinformatics for exploration, extraction, exploitation and production from any living organisms and any source of biomass by means of biochemical engineering where high value-added products could be planned, forecasted, formulated, developed, manufactured and marketed for the purpose of sustainable operations and gaining durable patents rights for exclusives rights for sales, and prior to this to receive national and international approval from the results on animal experiment and human experiment, especially on the pharmaceutical branch of biotechnology to prevent any undetected side-effects or safety concerns by using the products.

Food Chemistry is a newer sub-discipline, under Food Science.

Food Chemistry is a newer sub-discipline, under Food Science.

Food Chemistry is a newer sub-discipline, under Food Science.

With the advancement of science and technology and rapidly growing application of these in every walk of life have made obsolete the entire concept of conventional management theories and practices.

Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, case studies, clinical lab tasks, and basic applied microbiology.

Sustainability is an essential part of our modern food production system.

Nutrition and Functional Foods in Boosting Digestion, Metabolism and Immune Health explores the role of appropriate nutrition and digestive enzymes in healthy digestion.

The Vitamins: Fundamental Aspects in Nutrition and Health, Fifth Edition, provides the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances.

Phenolic compounds are secondary metabolites found in legumes, grains, fruits, algae, leaves and many other dietary sources.

Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry.

Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.

Food Safety in Middle East provides the latest research data on food safety in the Arab countries of the Middle East and summarizes recent developments on food safety practices, policies, and legislations.

Advanced Food Analysis Tools: Biosensors and Nanotechnology provides the latest information on innovative biosensors and tools that are used to perform on-site detection tests.

Fish and Fish Oil in Health and Disease Prevention provides an authoritative review of the role of fish and fish oil intake in the promotion of human health.

Seaweed in Health and Disease Prevention presents the potential usage of seaweed, macroalgae, and their extracts for enhancing health and disease.

Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing.

Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques.